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Dressing for Potato Salad or Ham
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
165Calories
13 gProtein
3 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein13 g
Carbohydrates2.9 g
Fiber0 g
Sugars2.5 g
Total Fat9.5 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium140 mg
Calcium61 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus201 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water148 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 119. The excerpt below is the record exactly as published.
Dressing for Potato Salad or Ham. Break in saucepan 2 eggs, beat well, and to them add 14 tea- spoon of chopped onion, 1 teaspoon mixed mustard, % teaspoon sugar, black and cayenne pepper and salt, 5 tablespoons of vinegar
Cook this with the app: pantry check, scaling, and the assistant.